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333 Poydras Street · New Orleans · Louisiana 70130 · USA · Phone: (504) 525-9444


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Home	Breakfast breakfast table w continental crescent city breakfast FRENCH QUARTER BREAKFAST st charles breakfast plated breakfast SUNRISE WHIMSICAL WAKE WOW WITTY brunch SAVORY MID MORNING Breakfast - Sustainable Options WAKE W SUNRISE
Breaks morning breaks W MORNING WELCOME W FIT W ENERGIZER afternoon breaks W ENERGIZER W CAFE WILD FOR CHOCOLATE LOUISIANA AFTERNOON COOLER all day breaks create and conjure RECHARGE and restore wild for chocolate SUSTAINABLE OPTIONS - BREAKS wish WHAT'S UP WUV when	Lunch Lunch Table W FLEUR DE LIS W SLICE W EXECUTIVE STUDIO W NEW ORLEANS STYLE chilled plated lunch FROM THE GARDEN, CHILLED APPETIZERS AND SOUPS crisp baby spinach with crumbled feta cheese, sun-dried mission figs, fried shallot rings and warm bacon vinaigrette chilled gazpacho and red tasmanian sweet crab, lightly spiced tomato and crab soup Main Course tuscan antipasti, sliced proscuitto di parma, bresaola and chorizo, marinated grilled vegetables, fresh house made buffalo mozzarella and grilled country bread smoked atlantic salmon with sliced cucumbers, roma tomatoes, red onions, capers and marbled rye toast points mixture of cooked tender calamari tossed with delicate japanese mountain vegetables in a sweet marinade of ginger and sesame seed oil with just a hint of chili pepper smoked pastrami turkey breast, roast beef, honey baked ham, mortadela american, swiss, cheddar, pepper jack cheeses assorted sliced breads mayo, mustard hot plated lunch from the garden and soups baby butter leaf, crispy cornbread croutons, diced virginia smoked ham, air dried corn and cucumber vinaigrette garden vegetable minestrone caesar salad, chopped romaine hearts, caesar dressing, fresh anchovies and toasted foccacia croutons MAIN COURSE 8 oz pork loin stuffed with sautéed baby spinach, walnuts, mission figs, goat cheese and caramelized red onion, sweet potato confit, glazed granny smith apple and braised scallion ties veal oscar osso bucco, braised veal osso bucco, jumbo lump crab, potato pancake and a béarnaise and jus duo ashley farms breast of chicken, wilted seasonal greens, glazed candied yams, reduction of natural juices grab and go ZOE CHICKEN SALAD VEGETARIAN OPTION RUEBEN SANDWICH CLUB SANDWICH TUNA SANDWICH SUSTAINABLE OPTIONS - LUNCH whoah plated WOW PLATED
reception reception table GULF COAST SEAFOOD DISPLAY SMOKED AND CURED SEAFOOD DISPLAY TUSCANY DISPLAY CRUDITE SUSHI AND SASHIMI FRUIT AND CHEESE GREENS CAESAR SALAD hot canapés andouille en croute orange duck spring roll, mint-mango ponzu sauce crawfish cake, vidalia onion and caper aioli crab cake, remoulade sauce coconut shrimp with cranberry and cumquat relish stuffed cremini, italian bread crumbs, herbs, pecorino romano asiago new potato soufflé dim sum, cashew chicken spring roll, pork pot sticker and mini crab rangoon served with mint ponzu sauce beef wellington chicken satays, peanut sauce mini cordon blue, chicken and ham mousse, gruyere cheese in puff pastry beef satays with truffle sauce cold canapés smoked duck with cranberry apricot relish tuna tartar with pickled daikon sprouts and fried ginger crisp antipasto skewers, basil pesto mini muffuletta, sicilian american sandwich with cured meats and olive salad kalamata olive and tomato tapanade on baguette crouton salmon tartar with crispy capers over lotus chip seared shrimp and chilled ratatouille on cucumber round vidalia onion, fig and goat cheese tartlet cherry tomato with basil pesto jerked chicken salad tart action stations PASTA STATIONS* spinach and gorgonzola cheese ravioli with crispy pancetta and roasted tomato cream sauce penne pasta a la' vodka with prosciutto and english peas TEMPURA STATION* SUSHI DISPLAY nigiri sushi ~per 100 sashimi ~per 100 sushi stations requires a minimum of 100 pieces display will include tuna, salmon, barbecue eel and kingcrab CARVING STATIONS* steamship of beef, natural jus, port dijon sour cream ~serves 125 roasted turkey with cranberry sauce and giblet gravy ~serves 30 baked honey glazed ham with bourbon glaze ~serves 30 dessert table the grand cheesecake with grand marnier and orange poppy seed dark and white chocolate cheesecake enhanced with a layer of dark chocolate ganache crème brulée fresh fruit tart tiramisu, a delicate blend of espresso, coffee liqueur,amaretto cheese cake mousse and amaretto soaked lady fingers bread pudding served with a whiskey sauce port wine poached pear tart french and italian pastries, chocolate dipped sliced fresh fruits SUSTAINABLE OPTIONS - RECEPTION TUSCANY	dinner Dinner Table SOUPS potato and leek soup, pureed braised Idaho potatoes, leeks, vidalia onions and cream wild mushroom and white truffle crème fraiche, sauteed exotic mushrooms, truffle essence, then creamed and pureed STARTERS AND SALADS baby seasonal greens, candied pecans, crumbled blue cheese, shaved spanish onions, sun dried tomatoes and crispy pancetta vinaigrette fresh buffalo mozzarella, beef steak tomatoes, fresh basil, pesto and balsamic reduction entrees pork loin with ragout of yukon gold, sweet potato, granny smith apple, fennel and lardon hash and creamy calvados jus potato wrapped salmon with spaghetti vegetables, malossol caviar beurre blanc 2 entrees ~per person 3 entrees ~per person Plated Dinner starters FROM THE GARDEN MAIN COURSE SWEET ENDINGS SUSTAINABLE OPTIONS - DINNER scrumptious plated Yummy Plated
bar and wine host LUSCIOUS LIBATIONS CONSUMPTION LAVISH LIQUOR CONSUMPTION BEER, WINE AND SODAS two hours three hours four hours cash LUSCIOUS LIBATIONS CONSUMPTION LAVISH LIQUOR Wine Wonderous Whites Dry Sparkling Wines Blanc de Blancs *Brut* Charles de Fère "Cuvee Jean‑Louis" FRA *Brut* Chandon "Classic" CA Sweet White/Blush Wines White Zinfandel Sycamore Lane CA '09 Light Intensity White Wines Pinot Grigio Trinity Oaks CA '09 Pinot Grigio Bollini Trentino ITA '09 Sauvignon Blanc Brancott Marlborough NZL '10 Medium Intensity White Wines Chardonnay Sterling "Vintner's" Central Coast CA '09 Full Intensity White Wines Chardonnay Frei Brothers Russian River CA '09 Racy Reds Light Intensity Red Wines Pinot Noir MacMurray Ranch Sonoma Coast CA '08 Medium Intensity Red Wines Merlot BV Napa CA '07 Merlot Red Diamond Columbia WA '08 Cabernet 14 Hands WA '08 champagne perrier jouet grand brut, france veuve clicquot-ponsardin yellow label brut, remis, france j vineyards sparkling cuvee brut, russian river piper sonoma brut, sonoma county specialty bar Luscious libations two hours three hours four hours lavish liquor two hours three hours fours hours beer, wine and sodas two hours three hours four hours what a drink make your mary- we do the basic you do the rest: absolut vodka, spicy bloody mary mix, splash of worcestershire sauce, tabasco® hot sauce, zesty horseradish, pickled okra, celery stick, garlic stuffed olives, pickled beans, finished with lemon and lime wow margarita- jose cuervo tequila, coupled with a splash of lemon juice and triple sec and sour mix, served over rocks with salt rim glass and garnished with lime new orleans hurricane, our blend of three captain morgan rums, swirled together with orange juice and pineapple juice and a splash of grenadine, garnished with an orange wedge a new orleans tradition that will blow you away	Specialty menus fall spice pumpkin bisque pumpkin puree, crème fraiche, toasted pumpkin seeds and spiced walnut dust farmers market salad, baby butters, 80 year old balsamic mist, port poached ferreli pear, stilton blue cheese and port reduction braised kobe veal cheeks, black truffle essence, carolina stone ground grits and ragout of morels, trumpets and chanterelle mushrooms, stuffed quail, local louisiana farm raised quail stuffed with virginia ham and sage cornbread dressing, served over butter toasted brioche and garnished with a ragout of root vegetables, fresh herbs and natural jus warm pumpkin bread pudding, white chocolate, cranberry crème anglaise and vanilla bean ice cream sweet potato cheesecake winter jerusalem artichoke soup with white truffle essence, served with a foccacia crostini topped roquefort and shredded duck confit asparagus, pea shoot, pecorino romano, baby arugula and caper vinaigrette butter basted grouper over white truffle risotto, new zealand green lip mussels, georgia coast rock shrimp, candied pork belly, tri-color fingerling potatoes finished in fish fumet spiced maple leaf farms duck breast, braised fennel, yukon gold and yam dauphinoise, southern comfort and plaquemines parish satsuma gastrique italian almond cheesecake amaretto cheese cake summer gazpacho, chilled lightly spiced tomato soup and tasmanian sweet crab w fruit salad, freshly diced honeydew, cantaloupe, watermelon, ponchatoula strawberries, kiwi, shaved coconut flakes, fresh mint and sparkling wine farmers market salad, lolla rosa, red oak, green oak, frisee, sliced english cucumbers, stilton cheese, fresh ponchatoula strawberry segments, crispy pancetta, heirloom tear drop tomatoes, and raspberry vinaigrette grilled blue hawaiian king prawns, shirataki noodle, fresh snow peas, sliced heirloom, bamboo shoot, toasted coconut, mint and lemon grass cream vinaigrette blackened south pacific pink snapper, smoked tomato fennel broth, roasted corn, pickled okra relish, fresh blood orange, shaved sweet spanish red onions and fennel salad peach melba station, spiced poached peaches, vanilla bean ice cream, raspberry compote, toasted almond and coconut flakes spring chilled ginger and peach soup farmers market salad, lolla rosa, red oak, green oak, frisee, sliced english cucumbers, stilton cheese, fresh ponchatoula strawberry segments, crispy pancetta, heirloom tear drop tomatoes, and raspberry vinaigrette seared sashimi grade ahi tuna, diced fingerlings, kalamata olives, crumbled feta, harit covert, spring greens, white balsamic and oregano vinaigrette lavender-honey glazed spring lamb rack, fresh mint crust, creamy white truffle risotto, roasted baby root vegetables, natural jus stuffed pork tenderloin, sauteed baby spinach, walnut, mission figs, goat cheese and caramelized red onion, sweet potato confit, glazed granny smith apple and braised scallion ties peach cobbler key lime pie above and beyond gulf coast blue crab cakes oscar fresh sautéed jumbo lump crab cakes, crisp tempura, asparagus and béarnaise sauce turtle soup, farm raised ground turtle, baby spinach, hard boiled eggs and finished with a splash of sherry new zealand roasted rack of lamb glazed, lavender fused honey, crusted in fresh mint, creamy white truffle risotto and served with pan roasted baby root vegetables and natural jus chocolate trilogy, white chocolate, semi-sweet and dark chocolate mousse finished with a creme anglaise on site specialty menus Sing Along with Sushi Food and Wine Pairing and Preparing
Wedding wedding packages FANTASTIC SPECTACULAR WONDERFUL	Chef Executive Chef Darin Grohs


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